What should I make for my church’s thanksgiving dinner?

My church is holding our annual Thanksgiving dinner Saturday night and I must bring a covered dish.

I want something simple, but delicious, with very few ingredients. A side dish, or even a dessert. More than likely I don’t want to make a dessert (everyone will be making a dessert).

What should I make? Something creative that nobody else would bring….. Nothing like mashed potatoes (somebody more than like is bringing them).

Thanks…. If you just want to give me a recipe or if you just want to tell me some ideas.

How about a fruit salad made with chopped fruit, chopped nuts and those mini colored marshmallows for additional color. Make a glaze for the dressing using orange juice and powdered sugar – bring to a boil, cool, and mix into the salad. It’s always been a hit at my Great-Aunt’s church and no one else ever brought it.

The other thing she always brought was strawberries dipped in chocolate.

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14 Responses to “What should I make for my church’s thanksgiving dinner?”

  • Twinklestar says:

    There never seems to be enough candied yams…and they are pretty easy to make too.
    Or you can make your very own stuffing,,adding fruits to it while cooking. good luck
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  • ♥Uniqua♥ says:

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  • Kyle says:

    baked corn?
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  • Samia I says:

    Since you don’t want ot do a dessert you can make mashed potatoes with gravy or maybe bring some corn. You can also make pumpkin pie(sorry this is a dessert). I am sorry I do not know how to make pumpkin pie or any of these dishes. Just search the web. GOOD LUCK!!!;)
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  • Rli R says:

    How about a fruit salad made with chopped fruit, chopped nuts and those mini colored marshmallows for additional color. Make a glaze for the dressing using orange juice and powdered sugar – bring to a boil, cool, and mix into the salad. It’s always been a hit at my Great-Aunt’s church and no one else ever brought it.

    The other thing she always brought was strawberries dipped in chocolate.
    References :

  • blueyedbeauty92 says:

    green bean casserole is good.

    my mommy makes it and we never have leftovers.

    here’s the recipe…

    Prep: 10 minutes
    Bake: 30 minutes

    Serves: 6


    1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
    1/2 cup milk
    1 tsp. soy sauce
    Dash ground black pepper
    4 cups cooked cut green beans
    1 1/3 cups French’s® French Fried Onions


    MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

    BAKE at 350°F. for 25 min. or until hot.

    STIR . Sprinkle with remaining onions. Bake 5 min.

    TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

    For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

    For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

    For a festive touch, stir in 1/4 cup chopped red pepper with soup.
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  • BabiiShA™ says:

    make some rolls
    or buscuits.try the cheesy garlic buiscuits.
    and bring some cranberry salad or something too.
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  • Jen M says:

    Mac n cheese casserole/baked mac n cheese. Not exactly traditional thanksgiving, but most of the kids will eat it… Other ideas would be a sweet potato casserole, green bean casserole, deviled eggs
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  • Beckers says:

    How about a delicious broccoli casserole? This one is a great recipe:

    Broccoli Casserole
    2 (10-ounce) packages frozen chopped broccoli, thawed and drained (I prefer the broccoli florets – it’s not as mushy)
    1/2 to 3/4 cup finely shredded sharp cheddar cheese
    3/4 to 1 cup finely shredded Swiss cheese
    1 can (10 3/4-ounce) cream of chicken soup
    1 (10 3/4-ounce) can condensed cream of mushroom soup
    1 small can evaporated milk
    2 eggs, lightly beaten
    2 cups crushed buttery crackers (crushed cheese nips are best)
    2 tablespoons butter, melted
    Preheat oven to 350 degrees F. Spray a 1 1/2 or 2 quart baking dish with Pam
    In a large mixing bowl, combine broccoli, cheeses, milk, soups and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Place baking dish on foil lined baking pan to catch any drippings. Bake for 35 to 40 minutes or until set and browned.

    NOTE: Some people prefer to use 1 cup mayonnaise in place of one of the soups. I prefer the 2 different soups.
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  • rachie says:

    you should make spice islands cinnamin roll

    here are the ingredients

    1 package yeast
    1/2 cup warm water
    1 cup mashed potatoes
    1 cup hot potato water
    1/2 cup butter, softened
    2 teaspoons salt
    3/4 cup sugar
    1 egg, slightly beaten
    1 cup cold water
    6 1/2 cups flour
    1/2 cup melted butter
    1 cup sugar
    1 1/2 tablespoons Spice Islands® Saigon Cinnamon

    Powdered Sugar Frosting:
    6 1/2 cups powdered sugar
    6 tablespoons butter, softened
    6 tablespoons milk
    1 teaspoon Spice Islands® Pure Vanilla Extract
    1 teaspoon Almond Extract

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    Dissolve yeast in 1/2 cup warm water. In a large bowl, combine mashed potatoes, potato water, butter, salt and sugar. Add egg, cold water and yeast mixture. Mix well. Add flour to make very soft dough. Knead 5 minutes. Cover and let rise until doubled. Punch dough down. Roll out dough to a 24 x 12-inch rectangle on a floured surface. Spread dough with melted butter. Combine 1 cup sugar and the cinnamon in a small bowl; sprinkle evenly over the melted butter.
    Roll up from long sides, as a jelly roll. Cut into 24 equal slices. Place cut side up in a greased 11 x 15-inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees F for 25 to 30 minutes, or until done. Remove from oven and cool on rack.
    For frosting, combine all ingredients; beat until smooth and creamy. Frost cooled rolls.
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  • a cabingirl says:

    These rolls are easy, impressive, and nice to take home and make turkey sandwiches from!


    2 tablespoons LAND O LAKES® Butter
    1 large (1 cup) onion, thinly sliced
    1/2 teaspoon garlic salt
    1/2 teaspoon coarse black pepper blend with red pepper or garlic*
    12 frozen Texas rolls, thawed according to package directions
    2 tablespoons LAND O LAKES® Butter, melted

    Melt 2 tablespoons butter in 10-inch skillet until sizzling; add onion, garlic salt and black pepper blend. Cook over medium heat, stirring occasionally, until onion is softened (4 to 5 minutes). Set aside.

    Place rolls 2 inches apart onto greased baking sheets. Cut 1-inch deep “X” on top of each roll with kitchen shears or knife. Spoon 1 tablespoon onion mixture into each cut in rolls; press mixture down into dough with spoon. Cover; let rise in warm place until double in size (about 20 to 30 minutes).

    Heat oven to 350°F. Bake for 20 to 25 minutes or until golden brown. Brush tops of rolls with melted butter. Serve warm or cool.

    *Substitute 1/2 teaspoon black pepper.

    TIP: Coarse black pepper blends are now available in the spice section of your supermarket.

    TIP: Thawing and rising time will depend on the temperature of your kitchen
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  • Brenda says:

    I see lots of good suggestions. I have a couple also…. You could try a recipe that someones shared one here….Warm Potato Salad…. It sounds just delicious! I think everyone loves Banana Pudding. You could bring an serving of Dressing…. I’ve discovered that people have many different ways of making their own type of dressing/stuffing. And as far as I’m concerned…there’s always room for dressing! You could bring some cranberry sauce…. There are lots of ideas. Just think about the last party you went to and try to remember what disappeared from the table first….. Then bring that item!
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  • ntimid8r says:

    Here are some of my favorite Thanksgiving Potluck favorites.

    10 oz. broccoli, thawed, not cooked
    2 c. Minute Rice, uncooked (I use Success Rice)
    1 can cream of celery soup
    1 soup can water
    8 oz. Cheez Whiz
    1/2 stick butter, melted
    Spray the baking dish with a non stick spray.
    Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350′.

    1 c. shredded cheese
    3/4 cup. sugar
    20 oz. pineapple chunks in juice
    3 tbsp flour
    1 package ritz crackers
    1/2 stick margarine, melted
    Drain pineapple, reserving 1/2 cup juice. Combine cheese, sugar and flour. Add pineaple juice and then pineapple. Crumble Ritz crackers on top. Spoon melted butter on top. Bake at 350 degrees for 20 minutes or until bubbly.

    7-layer bar cookies…
    These are YUMMY!!!!
    1/2 c. butter or margarine
    1 c. graham cracker crumbs
    6 oz. chocolate chips
    6 oz. butterscotch chips
    1 1/3 c. flaked coconut
    1/2 c walnuts
    1 can sweetened condensed milk
    Melt butter in 13×9′ pan. Sprinkle crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350′ for 30 minutes. Cool. Cut into bars.

    2- 15 oz. cans of pumpkin
    1- 12 oz. can evaporated milk
    2 tsp. cinnamon
    1 pkg Yellow Cake mix ( I use Betty Crocker Super Moist)
    4 eggs
    1 1/2 cups Sugar
    1/2 tsp. nutmeg
    1 cup melted butter
    1 cup nuts
    Beat pumpkin, milk, eggs, sugar and spices. Pour into ungreased 13"x9"x2" pan. Sprinkle dry cake mix over pumpkin. Pour butter over top. Sprinkle with nuts. Bake at 350′ for one hour- no longer. Cool. Serve with Cool Whip. (This is more the consistency of a stiff pudding, rather than cake.)
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  • Ky-Lady says:

    Here are a few recipes that went over well at my church.They’re easy to fix.

    "Thanksgiving Corn Pudding" (side dish)
    3/4 stick of margarine,melted
    1- 14.5oz. can cream-style corn
    1- 14.5oz. can whole kernel corn,drained
    1- small box Jiffy corn bread mix
    1- (8oz.) container sour cream
    Mix all ingredients together & pour into a 1-1/2qt baking dish coated with non-stick cooking spray.
    Bake uncovered for about 45mins.or until golden brown.

    "Broccoli Salad"
    2 cups fresh Broccoli flowettes
    2 cups Celery, sliced
    1 cup Raisins
    1/2 cup Sunflower Seeds OR sliced Almonds.
    1 cup Miracle Whip
    2 TBsp. vinegar
    1/3 cup sugar

    1.Cut broccoli into small bite-size pieces
    2.Combine Miracle Whip, vinegar & sugar, blend until smooth.
    3.Add other ingredients & Mix well.
    4.Chill at least 4 hours. Best to leave overnight.
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Thanksgiving Centerpiece

Set your table and set the mood for your Thanksgiving Dinner with this lovely floral Thanksgiving Cornucopia Centerpiece.

This natural cornucopia is filled with a profusion of autumn-hued blooms, including Sunflowers, Asiatic Lilies, and Roses, and then accented with flowers in a medley of seasonal accents such as Wheat Stems and Huckleberry. The flowers will arrive spilling forth from the cornucopia, symbolizing nature's abundance.

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